THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 


AGR1C. 

LIBRARY 


CUhat  one  can  do        ® 

•4fr        CJClith  a  Chafing-Dish. 


&   GUIDE 


AMATEUR     COOKSj 

BY  H.  L. 


SE  COND    EDI  TION—RE  VISED. 


NEW  YORK: 
JOHN     IRELAND, 

1197    BROADWAY, 
1890. 


COPYRIGHT,  1889, 

BY 

H.  L.  SAWTELLE. 
COPYRIGHT,  1890, 
JOHN     IRELAND. 


- 


THE  MANHATTAN  PRESS  PRINT,  130TH  ST.  &  11TH  AVE.,  N.  Y. 


AGRIC. 
LIBRARY 


foretaste    of    Epicurean    delights    I    dedicate    to    an    old 
friend    in    the   Admiralty,   the    delicacy    of   whose    gastronomic 
perceptions    is    the    best    authority    I    can    offer,    for   the    excellency 
of   these    recipes. 


((  rpHE    spirit    of   each    dish,   and    zest    of   all, 
Is   what    ingenious    cooks    the    relish    call, 
For   though    the    market    sends    in    loads    of   food, 
They   are   all    tasteless,   till    that,   makes   them    good." 

— KINGS  COOKERY. 


T  TE    that   can   grasp   the   golden    mean, 

n 

And    is    content    to    live   between 

The    little    and    the   great- 
Knows    not    the   wants    that    plague    the    poor, 
Nor   the    plagues    that    fret   the    rich    man's    door." 

— HORACE, 


TT E    that   will    have    a   cake    out    of   wheat,   must    needs 
tarry   at   the   grinding. "--TROILUS  AND  CRESSIDA. 


T7T7E    may   live    without    poetry,   music    and    art, 

We   may  live  without   conscience,  and   live  without  heart; 
We    may    live   without    friends,  we    may    live    without    books, 
But    civilized    man    cannot    live    without    cooks ! 
He    may    live    without    books — what    is    knowledge   but  grieving? 
He    may    live   without    hope — what    is    hope    but    deceiving? 
He    may   live    without    love — what    is    passion    but    pining? 
But   where    is    the    man    that    can    live    without    dining?" 


''TTTTHAT  does  cookery  mean?  It  means  the  knowledge  of 
"  *  Medea,  and  of  Circe,  and  of  Calypso,  and  of  Helen,  and 
of  Rebekah,  and  of  the  Queen  of  Sheba.  It  means  knowledge 
of  all  herbs,  and  fruits,  and  balms,  and  spices,  and  of  all  that 
is  healing  and  sweet  in  groves,  and  savory  in  meat.  It  means 
carefulness  and  inventiveness,  watchfulness,  willingness,  and  readi- 
ness of  appliances.  It  means  the  economy  of  your  great-grand- 
mother, and  the  science  of  modern  chemistry,  and  French  art, 
and  Arabian  hospitality.  It  means,  in  fine,  that  you  are  to  see 
imperatively  that  every  one  has  something  nice  to  eat." — RUSKIN. 

It   means,   also,   that  much   may  be  done  by  taking  pains  with 
a   chafing-dish. 


A  N  Agate  Chafing-Dish,  of  extra  size,  is  manufactured  expressly 
^"-^  for  the  recipes  contained  in  this  book,  and  it  is  preferable 
to  any  other  (except  sterling  silver),  not  only  on  account  of  the 
smooth,  polished  surface,  but  the  much  greater  amount  of  heat 
to  be  obtained  quickly. 


IT  will  be  noticed  that  the  recipe  used  almost  invariably  for 
•*•  the  chafing-dish  source,  is  two  tablespoonfuls  of  flour,  mixed 
smoothly  with  two  tablespoonfuls  of  melted  butter;  the  spoon- 
fuls of  flour  should  be  scant,  even  tablespoonfuls,  and  those  of 
butter,  heaping.  Good  stock  can  be  made  at  a  moment's  notice 
by  dissolving  a  dessert-spoonful  of  fluid  beef  in  half  a  pint  of 
boiling  water,  well  seasoned  with  pepper,  salt,  and  two  or  three 
drops  of  extract  of  celery,  and  a  small  teaspoonful  of  onion 
juice. 


T  ESPECIALLY  recommend  the  use  of  Johnston's  Fluid  Beef 
-*•  for  stock  and  sauces.  It  is  an  extract  of  the  choicest  beef, 
prepared  (under  letters  patent)  with  scrupulous  care,  and  is  not 
only  nutritive,  but  very  palatable.  It  has  a  much  more  agree- 
able flavor  than  any  of  the  other  condensed  preparations  of 
beef,  and  for  chafing-dish  use  it  will  be  found  to  be  almost 
indispensable,  as  many  of  the  recipes  depend  for  their  excellence 
partly  upon  this  invaluable  preparation. 


CLAMS. 

TTAVE  twenty-five  clams  chopped  fine;  put  in  the  chafing-dish 
*  -*•  two  tablespoonfuls  of  butter ;  when  melted,  add  two  table- 
spoonfuls  of  flour.  Add  the  clams,  with  half  a  pint  of  their 
juice;  season  well  with  pepper  and  salt,  and  let  them  simmer 
from  ten  to  fifteen  minutes.  Just  before  serving,  add  a  gill  of 
cream,  and  let  it  come  to  a  boil ;  serve  hot. 


LOBSTER  AU  NATUREL. 

EAT  the  yolks  of  two  eggs,  with  two  tablespoonfuls  of 
butter,  until  smooth ;  add  a  gill  of  cream ;  season  well  with 
pepper  and  salt ;  stir  in  the  finely-chopped  meat  of  a  freshly- 
boiled  lobster ;  let  it  simmer  for  a  few  minutes,  and  serve  hot. 
Do  not  let  it  boil,  as  that  would  cook  the  egg  too  much. 


LOBSTER  A  LA  NEWBERG, 

the  nicest  part  of  two  small  or  one  large  lobster,  cut 
into  small  slice,  put  in  the  chafing-dish  with  a  tablespoonful 
of  butter ;  season  well  with  pepper  and  salt,  pour  over  it  a 
gill  of  wine ;  cook  ten  minutes ;  add  the  beaten  yolks  of  three 
eggs  and  half  a  pint  of  cream.  Let  all  come  to  a  boil,  and 
serve  immediately. 


LOBSTER. 

CHOP  or  shred  the  meat  of  a  cold,  boiled  lobster,  tail  and 
claws;  pour  over  it  the  juice  of  two  lemons,  add  half  a 
teaspoonful  of  cayenne,  and  a  teaspoonful  of  salt.  Put  in  the 
chafing-dish  three  tablespoonfuls  of  fresh  butter;  when  melted, 
add  the  lobster.  Let  it  simmer  for  about  ten  minutes,  stirring 
constantly. — CATERER. 


FISH  ROE. 

"P)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish,  with  a 
tablespoonful  of  vinegar  or  lemon  juice.  Add  a  shad  roe 
(which  has  been  previously  boiled  about  ten  minutes  in  salted 
water).  Break  up  lightly  with  a  fork,  add  the  yolks  of  two 
hard-boiled  eggs,  mashed  fine,  a  small  cup  of  grated  bread 
crumbs,  a  little  chopped  parsley,  pepper  and  salt.  Stif  con- 
stantly until  all  is  well  mixed,  and  serve  very  hot. 


16 


RECHAUFFE  OF  FISH. 

fine,  any  cold-boiled  fish;  put  in  the  chafing-dish  with 
V  two  tablespoonfuls  of  butter;  when  melted,  add  a  cupful  of 
bread  crumbs,  two  eggs  beaten  slightly,  two  tablespoonfuls  of 
cream  or  milk,  a  teaspoonful  of  anchovy  paste,  a  little  pepper 
and  cayenne.  Mix  all  well  together;  let  it  simmer  about  five 
minutes,  stirring  constantly,  and  serve. 


SALMON  A  LA  REINE. 

P)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
melted,  stir  in  gradually  a  tablespoonful  of  flour ;  stir  until 
quite  smooth ;  add  a  gill  of  water,  the  juice  of  a  lemon,  pepper, 
salt,  a  small  onion,  minced  very  fine  or  grated,  and  the  yolks  of 
three  hard-boiled  eggs,  mashed  fine.  Add  a  can  of  salmon  or  a 
pound  of  fresh-boiled  salmon  ;  let  it  simmer  about  five  minutes 
and  serve. 


iS 


CURRIED  FISH, 

one  tablespoonful  of  onion,  cut  very  fine,  in  one  table- 
^  spoonful  of  butter,  five  minutes.  Be  careful  not  to  burn. 
Mix  one  tablespoonful  of  curry  powder  with  one  tablespoonful 
of  flour,  and  stir  into  the  melted  butter.  Add,  gradually,  half 
a  pint  of  milk  or  cream,  stirring  constantly.  Then  add  a  large 
cupful  of  any  kind  of  cold-boiled  fish ;  let  it  simmer  a  few 
minutes,  and  serve  very  hot. 


SAUTE  OF  SCOLLOPS. 

in  small  pieces  half  a  pint  of  scollops,  which  have  been 
^  previously  boiled  about  fifteen  minutes ;  squeeze  the  juice 
of  two  lemons  over  them ;  add  half  a  teaspoonful  of  cayenne,  a 
teaspoonful  of  salt,  two  tablespoonfuls  of  butter;  put  all  in  the 
chafing-dish.  Stir  constantly  for  about  ten  minutes,  and  serve. 


20 


DOUCHES  D'HUITRES. 

T)  OLL  large  oysters  in  pepper  and  salt;  have  ready  some  very 
-*•  *•  thin  slices  of  salt  fat  pork ;  wrap  each  oyster  in  a  slice,  and 
fasten  with  a  wooden  toothpick.  Put  in  the  chafing-dish,  and 
cook  just  long  enough  to  crisp  the  pork. 


OYSTERS  SAUTES. 

O  ELECT  a  dozen  large,  fine  oysters,  drain  the  juice  thoroughly 
^  from  them,  butter  the  chafing-dish  well,  and  when  very  hot 
place  the  oysters  in  single  layers.  When  brown  on  one  side  turn 
it  upon  the  other,  and  brown  that  also.  While  cooking,  keep 
adding  a  little  butter;  this,  combining  with  the  juice  given  out  by 
the  oyster,  forms  a  brown  skin  in  the  chafing-dish,  and  is  the  very 
quintescence  of  oyster  flavor.  Season  with  pepper  and  salt ;  when 
nicely  browned,  serve  all,  oysters  and  skin,  very  hot. — CATERER. 


SCOLLOPED  OYSTERS.-     - 

in  the  chafing-dish  two  tablespoonfuls  of  butter  and  a 
gill  of  cream ;  put  in  a  layer  of  oysters,  well  drained,  and 
sprinkle  over  it  two  tablespoonfuls  of  cerealine  (Cerealine  Flakes), 
another  layer  of  oysters,  more  cerealine  and  some  small  bits  of 
butter;  season  with  pepper  and  salt.  Put  on  the  cover,  and  cook 
from  five  to  ten  minutes. 


OYSTERS  A  LA  CREME, 

T~)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter,  half  a 
pint  of  cream,  a  salt-spoonful  of  salt,  same  quantity  of 
pepper,  a  little  powdered  mace,  or  grated  nutmeg,  and  two  bay 
leaves.  When  it  boils,  sift  in  two  dessert-spoonfuls  of  finely 
powdered  cracker  crumbs ;  add  twenty-five  oysters,  blanched  and 
drained,  cook  two  minutes,  and  serve  on  hot  toast. 


MOCK  OYSTER  STEW. 

'"PAKE  a  small  piece  of  salt  cod,  which  has  been  soaked  in 
cold  water  over  night,  and  cooked  until  soft  (which  should 
be  done  by  simmering  slowly,  not  boiling),  shred  it  fine  and 
mix  well  with  it  a  tablespoonful  of  dry  flour.  Put  it  in  the 
chafing-dish  with  two  tablespoonfuls  of  butter,  a  dozen  oyster 
crackers  split ;  pour  over  the  mixture  two  cups  of  hot  milk  or 
cream ;  season  with  pepper,  and  stir  constantly  five  or  ten 
minutes. 


SCORCHED  SALT  FISH. 

PICK    a   small   piece    of   the    thickest   part   of   a   salt    cod,  which 
has    been    soaked    over    night,    into    long    flakes ;    dry   with    a 
napkin ;    put    in    the    chafing-dish    two    tablespoonfuls    of    butter ; 
when   very  hot,  put    in   the   flakes   of   fish,   brown    a   little   on   both 
sides ;    serve   very   hot.       It    is    a   good    appetizer. 


SALT  COD  FISH,  DESICCATED. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
melted,  add  one  tablespoonful  of  flour,  stirring  constantly ; 
add  half  a  pint  of  desiccated  codfish,  which  has  been  soaked 
for  an  hour  in  tepid  water.  Add  a  gill  of  cream  and  a  little 
pepper,  and,  if  you  like,  a  suspicion  of  grated  nutmeg.  Let 
it  all  simmer  for  ten  minutes,  stirring  constantly. — CATERER. 


WHITE  FISH  A  LA  PROVENCALE, 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
melted,  add  one  tablespoonful  of  flour  and  a  gill  of  milk 
or  cream.  Mash  fine  the  yolks  of  four  hard-boiled  eggs,  which 
mix  well  with  a  teaspoonfuls  of  anchovy  paste ;  stir  constantly 
until  it  boils.  Add  a  pound  of  cold-boiled  halibut,  cod,  or  any 
white  fish,  cut  in  small  slices,  let  it  simmer  a  few  minutes,  and 
serve. 


SAUTE  OF  OYSTER  CRABS, 

T)UT  one  tablespoonful  of  butter  in  the  chafing-dish;  when 
•*•  melted,  add  two  tablespoonfuls  of  thick  cream,  season  with 
salt  and  cayenne;  when  very  hot,  add  half  a  pint  of  oyster 
crabs,  cook  one  minute,  and  serve. 


DRIED  BEEF  WITH  EGGS. 

PUT    two    tablespoonfuls    of    butter    in    the    chafing-dish,    with 
two   gills    of    cream    or    milk,   and    a   quarter    of   a   pound    of 
dried    beef,     shaved    very    thin ;    let    it    simmer    for    about    ten 
minutes,  then    stir   in    rapidly  three   or   four   eggs;   serve   as   soon 
as   the    eggs   are   set. 


FROGS. 

TT'ROGS  can  be  purchased  in  the  market  prepared  for  cook- 
ing ;  cut  them  in  halves,  lengthwise ;  separate  the  legs.  Put 
three  tablespoonfuls  of  butter  in  the  chafing-dish ;  when  melted, 
add  a  tablespoonful  of  flour,  stir  until  smooth,  then  add  a  gill 
of  cream,  then  the  frogs,  well  seasoned  with  pepper,  salt  and  a 
little  grated  nutmeg.  Put  on  the  cover  and  cook  for  twenty 
minutes.  A  little  more  cream  or  milk  may  be  added  while 
cooking. — CATERER. 


BEEFSTEAK  A  LA  MODE. 

T)UT  a  pound  of  beefsteak,  cut  about  an  inch  thick,  in  the 
chafing-dish,  in  which  two  tablespoonfuls  of  butter  has  been 
melted,  with  two  or  three  slices  of  lemon.  Let  it  cook  slowly 
five  or  ten  minutes ;  then  pour  over  it  a  gill  of  good  stock, 
or  the  same  quantity  of  hot  water,  in  which  a  dessert-spoonful 
of  fluid  beef  has  been  dissolved,  also  a  gill  of  port  wine.  Allow 
the  whole  to  simmer  slowly  ten  minutes  longer.  When  ready 
to  serve,  squeeze  the  juice  of  a  lemon  over  the  steak. — CATERER. 


CURRIED  VEAL.  . 

into  small  pieces,  half  an  inch  square,  about  a  pound  of 
^  cold  roast  veal ;  put  in  the  chafing-dish  two  tablespoonfuls 
of  butter,  an  onion,  a  tart  apple,  and  a  clove  of  garlic,  all 
minced  fine ;  then  stir  in  a  tablespoonful  of  curry  powder,  and 
half  a  tablespoonful  of  flour;  add  the  meat  and  pour  in  half  a 
pint  of  stock,  or  the  same  quantity  of  hot  water,  in  which  a 
dessert-spoonful  of  fluid  beef  has  been  dissolved.  Add  a  little 
lemon  juice  and  salt,  let  it  all  simmer  slowly  a  few  minutes, 
and  serve  hot. 


CALF'S  LIVER  SAUTE. 

~F)  UT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  a 
tablespoonful  of  onion,  minced  fine.  When  very  hot,  add 
half  a  pound  of  calf's  liver,  cut  in  slices,  well  seasoned  with 
pepper  and  salt  and  dredged  with  flour.  Saute  on  both  sides, 
and  serve  hot,  with  a  sauce  made  by  beating  the  yolk  of  an 
egg  with  a  tablespoonful  of  butter,  a  little  cayenne,  and  a  dessert- 
spoonful of  lemon-juice. 


34 


SALMI  OF  GAME, 

T)UT  the  remains  of  a  roast  partridge  in  the  chafing-dish,  with 
a  small  piece  of  raw  ham  chopped  fine,  and  a  small  onion 
chopped  fine.  Put  in  a  little  lace  bag,  containing  a  clove  of 
garlic  (bruised),  three  bay  leaves,  three  cloves  and  a  blade  of 
mace.  Add  half  a  pint  of  water,  and  let  it  all  boil  slowly  half 
an  hour.  Remove  the  sac  aux  fines  herbes,  add  two  table- 
spoonfuls  of  butter,  made  into  a  smooth  paste,  with  one  table- 
spoonful  of  flour  and  a  glass  of  white  wine.  Stir  constantly  a 
few  minutes  and  serve. 


35 


CAPILOTADE  OF  TURKEY. 

CUT  up  the  remains  of  cold  roast  turkey  in  small  pieces.  Put  in 
the  chafing-dish  two  tablespoonfuls  of  butter  ;  when  melted,  add 
two  tablespoonfuls  of  flour,  stirring  constantly  until  smooth  ;  season 
with  pepper,  salt,  and  a  tablespoonful  of  chopped  parsley.  Add  half 
a  pint  of  stock  or  cream,  put  in  the  pieces  of  turkey,  with  five  or  six 
mushrooms  ;  let  it  all  simmer  for  about  ten  minutes ;  just  before  serv- 
ing, add  a  glass  of  wine. 


CANVAS-BACK  DUCK. 

'"PAKE  a  cold  canvas-back,  or  any  wild  duck,  which  has 'been  pre- 
viously roasted  for  ten  minutes  in  the  oven ;  divide  into  suitable 
pieces  ;  put  two  tablespoonfuls  of  butter  in  the  chafing-dish,  with  two 
gills  of  port  wine  and  a  little  currant  jelly ;  season  with  pepper  and 
salt,  cover  the  chafing-dish,  and  cook  from  five  to  ten  minutes.— 
CATERER. 


37 


Ox  TONGUES,  DEVILED. 

into  slices  one  of  Libby,  McNeill  &  Libby's  ox  tongues; 
^  put  a  layer  of  them  on  an  ordinary  dinner  plate,  sprinkle  over 
with  dry  mustard,  a  little  cayenne,  and  two  teaspoonfuls  of  salad  oil ; 
place  over  this  another  layer  of  tongue  and  season  as  before.  Repeat 
this  until  a  sufficient  quantity  of  the  tongue  has  been  treated ;  let  it 
remain  for  three  or  four  hours.  Put  a  tablespoonful  of  butter  in  the 
chafing-dish,  and  when  very  hot  add  slices  of  tongue,  and  brown 
quickly.  Add  more  butter  as  it  is  required. 


CURRY  OF  COLD  ROAST  BEEF. 

some  slices  of  cold  roast  beef  into  rather  small,  square  pieces, 
and  dredge  them  with  flour.  Chop  a  small  onion  fine,  and  fry 
it  in  two  tablespoonfuls  of  butter  in  the  chafing-dish  ;  add  a  gill  of 
stock,  and  one  tablespoonful  of  curry  powder ;  put  in  the  pieces  of 
beef,  and  let  all  simmer  ten  or  fifteen  minutes. 


39 


CURRY  SAUCE  FOR  ANY  KIND  OF  COLD  MEAT. 

T~)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish  with  one  good- 
sized  onion  minced  fine,  eight  or  ten  pepper-corns,  a  blade  of 
mace,  two  or  three  bay  leaves.  Stir  until  the  onion  becomes  nicely 
browned,  then  add  two  tablespoonfuls  of  flour,  one  tablespoonful  of 
curry  powder,  a  desert-spoonful  of  vinegar,  a  pinch  of  salt,  three  gills 
of  boiling  water,  in  which  a  tablespoonful  of  fluid  beef  has  been 
dissolved,  or  the  same. quantity  of  good  stock.  Let  all  simmer  five 
or  ten  minutes,  stirring  constantly.  Strain,  and  stir  in  any  kind 
of  cold  meat  cut  in  thin  slices,  or  dice. 


VENISON  STEAK. 

T  J  AVE  the  steak  cut  about  an  inch  and  a  half  thick.     Lay  it  in  the 
• 

•**  -1-     chafing-dish,  in  which  two  tablespoonfuls  of  butter   have   been 

melted.  Season  with  pepper  and  salt.  Add  two  gills  of  port  wine, 
and  a  tablespoonful  of  pure  red  currant  jelly.  Cook  until  one  side  is 
done,  then  turn,  and  cook  the  other  side.  The  degree  of  cooking 
must  depend  upon  your  own  taste. — CATERER. 


FRITADELLA. 

T)UT  in  the  chafing-dish  two.  tablespoonfuls  of  butter ;  cook  for 
about  two  minutes  a  tablespoonful  of  very  finely  minced  onion  ; 
add  a  cupful  of  bread  crumbs,  and  a  cupful  of  any  kind  of  cold  meat 
minced  fine ;  season  with  salt,  pepper,  a  little  grated  nutmeg,  and  the 
grated  yellow  rind  of  a  fresh  lemon  ;  add  half  a  gill  of  hot  water,  in 
which  a  dessert-spoonful  of  fluid  beef  has  been  dissolved,  or  the 
same  quantity  of  stock.  Let  all  simmer  for  about  five  minutes,  and 
just  before  serving,  add  two  beaten  eggs,  well  stirred  in. 


ENGLISH  STEW.  ] 

/°IUT  any  kind  of  cold  meat,  as  for  hash,  sprinkle  it  with  pepper,  salt 
^  and  flour,  and  lay  it  in  the  chafing-dish,  in  which  a  tablespoonful 
of  butter  has  been  previously  melted,  with  some  pickled  cabbage  or 
onions.  Pour  over  it  a  gill  of  hot  water,  in  which  a  tablespoonful  of 
fluid  beef  has  been  dissolved,  a  tablespoonful  of  mushroom  catsup, 
and  a  dessert-spoonful  of  taragon  vinegar.  Let  all  simmer  for  ten 
minutes,  stirring  occasionally. 


43 


BUBBLE  AND  SQUEAK,         '  . 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  slightly 
cook  some  thin  slices  of  cold  corned  beef,  well  peppered ; 
add  some  cold  boiled  cabbage,  chopped  fine,  well  seasoned  with 
pepper  and  salt,  a  tablespoonful  of  pickled  cucumber  and  onion, 
mixed,  and  a  small  teaspoonful  of  made  mustard ;  serve  hot. 


44 


.     TRIPE. 

should  be  chosen  thick,  fat  and  white,  and  should  be 
boiled  perfectly  tender.  Put  two  tablespoonfuls  of  butter 
in  the  chafing-dish ;  when  melted,  add  a  tablespoonful  of  flour, 
a  gill  of  cream  or  a  gill  of  milk ;  add  three  or  four  young 
onions,  chopped  fine,  pepper,  salt  and  a  little  made  mustard. 
When  well  mixed,  add  half  a  pound  or  more  of  tripe,  cut  in 
short  strips ;  let  it  all  simmer  about  five  minutes,  and  serve 
hot.  A  few  oysters  and  a  little  grated  nutmeg  are  an  excellent 
addition. 


45 


TRIPE  SAUTE. 

T)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish ;  when 
very  hot  put  in  half  a  pound  of  honey-comb  tripe,  well 
boiled,  cut  in  strips  about  three  inches  long.  When  brown  on 
both  sides,  take  out  the  tripe  and  add  a  tablespoonful  of  flour, 
a  small  onion  minced  fine,  and  half  a  pint  of  cream.  Season 
well  with  pepper  and  salt ;  let  it  simmer  a  few  minutes,  then 
return  the  tripe  to  the  chafing-dish,  and  serve  when  hot. 


46 


CHICKEN  A  LA  REINE, 

T)UT  in  the  chafing-dish  a  tablespoonful  of  butter  and  a  pint 
of  the  water  in  which  a  chicken  has  been  boiled ;  season 
with  salt  and  pepper.  Mash  the  yolks  of  four  hard-boiled  eggs, 
and  mix  with  half  a  cupful  of  fine  bread  or  cracker  crumbs, 
soaked  until  soft  in  half  a  pint  of  cream  or  milk ;  cut  the 
white  meat  of  the  chicken  very  fine ;  mix  all  together,  and  let 
it  simmer  for  about  five  minutes,  and  serve.  If  not  thick 
enough,  add  more  bread  crumbs. 


47 


HAM  A  L'ESPAGNOLE, 

PUT  rather  a  thick  slice  of  ham  in  the  chafing-dish,  in  which 
you  have  melted  a  little  butter,  brown  on  both  sides,  take 
out  •  the  ham  and  mix  with  the  fat  in  the  chafing-dish  two 
tablespoonfuls  of  very  fine  bread  crumbs,  and  half  a  gill  of 
good  cider,  not  too  hard;  season  with  salt  and  pepper  and  a 
little  chopped  parsley.  Mix  all  well  together,  put  back  the  ham, 
and,  when  hot,  serve. 


MINCED  COLLOPS  AU  NATUREL. 

from  the  butcher  a  pound  of  beef  from  the  tender 
^  part  of  the  round,  chopped  very  fine,  quite  free  from  fat, 
skin,  etc.;  season  with  pepper  and  salt;  put  in  the  chafing-dish 
before  it  is  hot ;  stir  constantly  until  it  becomes  very  hot,  to 
prevent  the  meat  forming  in  lumps.  Saute  it  in  its  own  juice 
for  about  ten  minutes ;  then  add  a  tablespoonful  of  butter,  a 
small  onion  minced  very  fine,  a  teaspoonful  of  mushroom  ketchup 
and  a  tablespoonful  of  flour  made  into  a  smooth  paste  with  a 
little  butter. — CATERER. 


49 


SWEET-BREAD  AND  MUSHROOM  RAGOUT. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter ;  when 
melted,  two  tablespoonfuls  of  flour,  stirring  constantly. 
Season  with  salt  and  pepper;  add  a  gill  of  cream,  a  cold- 
dressed  sweet-bread,  and  a  dozen  mushrooms,  cut  into  small 
dice.  Let  all  simmer  for  about  ten  minutes,  stirring  often. 


VEAL  KIDNEYS  SAUTES. 

~P)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish ;  add  a 
small  onion,  minced  fine ;  when  very  hot  add  a  veal  kidney 
cut  in  thin  slices ;  let  them  cook  for  about  five  minutes,  turning 
often.  As  soon  as  they  are  nicely  browned,  'add  a  tablespoonful 
of  mushroom  ketchup,  and  either  a  tablespoonful  of  stock  or  a 
dessert-spoonful  of  fluid  beef,  dissolved  in  a  little  cream.  Season 
with  pepper  and  salt,  and,  if  you  like,  just  before  serving,  add 
a  glass  of  Madeira  or  Sherry. 


CHICKEN  TERRAPIN. 

T)UT  in  the  chafing-dish  the  dark  meat  of  cold  chicken,  turkey 
or  grouse,  cut  in  small  slice,  with  half  a  pint  of  cream  or 
stock,  and  when  it  comes  to  a  boil  stir  in  the  following  mix- 
ture :  two  tablespoonfuls  of  butter  rubbed  into  a  smooth  paste 
with  a  tablespoonful  of  flour  and  the  yolks  of  three  eggs,  a 
teaspoonful  of  dry  mustard,  a  little  cayenne  pepper  and  salt, 
all  mixed  with  a  little  cream  or  stock.  Let  it  simmer  a  few 
minutes  (not  boil),  and  when  ready  to  serve  stir  in  a  large 
wineglass  of  Madeira. 


MUTTON  OR  LAMB  RECHAUFFE. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
melted,  add,  stirring  constantly,  a  tablespoonful  of  flour ; 
add  a  gill  of  water;  when  it  boils,  stir  in  a  heaping  teaspoonful 
of  fluid  beef,  and  one  or  two  teaspoonfuls  of  mushroom  or 
walnut  catsup.  Add  the  cold  mutton  or  lamb  cut  in  small 
dice,  or  thin  slices,  let  it  simmer  about  five  minutes  and  serve. 


53 


SWEET-BREADS, 

"P)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
very  hot  put  in  the  sweet-breads  (which  have  been  pre- 
viously boiled  and  prepared),  cut  in  small  pieces.  Cook  about 
five  minutes ;  take  out  the  sweet-breads ;  add  gradually  a  table- 
spoonful  of  flour,  pepper  and  salt,  and  a  gill  of  cream.  Stir 
constantly  until  you  have  a  smooth  sauce,  return  the  sweet- 
breads to  the  chafing-dish,  and  serve  hot. 


54 


LIMA  BEANS. 

A   DD    to    a   pint    of    young    Lima   beans,    previously   boiled  and 
-*•-*•     seasoned  with  butter,  salt  and  pepper,  half  a  pint  of  freshly 

gathered     mushrooms.        Put    a    tablespoxDnful     of     butter    in  the 

chafing-dish ;    when    melted,    add   beans    and    mushrooms   with  half 

a   gill    of    cream ;    let    it   all    simmer   for   about    ten    minutes,  and 
serve   hot. — CATERER. 


55 


TOMATOES  AND  MUSHROOMS. 

A  DD  to  a  pint  of  tomatoes,  previously  cooked,  half  a  pint 
•*•*  of  mushrooms,  a  heaping  tablespoonful  of  bread  crumbs,  a 
tablespoonful  of  butter;  season  with  pepper  and  salt,  and  simmer 
for  a  few  minutes,  long  enough  to  cook  the  mushrooms,  and 
serve  on  slices  of  buttered  toast. — CATERER. 


POTATOES  RECHAUFFE,   : 

half  a  dozen  cold-boiled  potatoes  into  slice;  put  in  the 
^  chafing-dish  with  a  tablespoonful  of  butter  and  half  a  pint 
of  cream ;  let  it  simmer  about  five  minutes  and  then  stir  in  a 
teaspoonful  of  lemon  juice,  a  little  chopped  parsley,  pepper  and 
salt,  and  the  beaten  yolk  of  two  eggs;  let  it  simmer  (not  boil) 
and  serve  hot. 


57 


BREAD  SAUTE, 

the  crust  from  a  thick  slice  of  bread;  put  in  the  chafing- 
^  dish  two  tablespoonfuls  of  butter;  when  very  hot,  brown 
the  bread  on  both  sides,  take  it  out,  and  put  in  two  tablespoon- 
fuls of  grated  ham,  two  tablespoonfuls  of  grated  cheese,  and  a 
gill  of  cream ;  season  with  cayenne  pepper.  Mix  all  well 
together,  and  when  very  hot  spread  the  mixture  on  the  toast. 


SAUTE  OF  MUSHROOMS. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
•••  melted,  add  a  tablespoonful  of  flour,  stirring  constantly. 
When  smooth,  add  salt,  pepper  and  a  tablespoonful  of  lemon 
juice,  a  little  mushroom  ketchup,  and  half  a  pint  of  boiling 
water,  in  which  a  tablespoonful  of  fluid  beef  has  been  dissolved. 
Add  the  mushrooms,  and  boil  until  tender. 


59 


POTATOES  A  LA  LYONNAISE. 

T)UT  two  tablespoonfuls  of  butter  into  the  chafing-dish ;  when 
melted,  add  two  or  three  onions,  chopped  fine ;  cook  two 
or  three  minutes ;  then  add  half  a  dozen  cold-boiled  potatoes, 
sliced,  well  seasoned  with  pepper  and  salt;  saute  a  nice  light 
brown.  Just  before  serving,  add  a  tablespoonful  of  finely 
chopped  parsley. 


FRIED  TOMATOES, 

fine,  ripe,  solid  tomatoes  in  halves;  dredge  them  with 
pepper,  salt,  and  sifted  cracker  dust.  Put  three  tablespoon- 
fuls  of  butter  in  the  chafing-dish;  when  very  hot,  cook  the 
tomatoes  on  both  sides  and  serve.  A  little  onion  juice  is  an 
improvement. 


61 


BEIGNETS  DE  POMMES. 

HHAKE  some  soft,  tart  apples,  peel  and  remove  the  pips;  cut 
in  round,  thin  slices ;  plunge  them  in  a  mixture  of  brandy, 
lemon  juice  and  sugar,  until  they  have  acquired  the  taste ;  drain 
them,  dust  them  with  flour.  Put  in  the  chafing-dish  three  table- 
spoonfuls  of  butter  ;  when  very  hot,  fry  the  slices  on  both  sides, 
sprinkle  powdered  sugar  and  cinnamon,  and  serve  very  hot. 


PETIT  Pois. 

T)UT    two    tablespoonfuls    of    butter   in    the    chafing-dish ;    when 
melted,    add    a    can    of    French    peas ;     season    with    pepper 
and   salt.       Let   them   cook   for   about   ten    minutes. — CATERER. 


EGGS  A  LA  JARDINIERE, 

T)UT  into  the  chafing-dish  two  tablespoonfuls  of  fresh  butter; 
±  when  melted,  add  a  tablespoonful  of  chopped  mushrooms 
or  truffles.  Season  with  pepper  and  salt;  add  four  or  six  eggs, 
beaten  slightly.  Stir  constantly,  until  set,  about  two  minutes, 
and  serve  hot,  on  toast. 


64 


OMELET, 

"P)EAT  three  fresh  eggs  slightly  with  two  tablespoonfuls  of 
•*-'  cream ;  season  with  pepper  and  salt.  Put  a  tablespoonful 
of  butter  in  the  chafing-dish,  and  when  very  hot,  pour  in  the 
egg,  holding  the  dish  by  the  handle  in  the  left  hand ;  scrape 
up  rapidly  from  all  parts  of  the  pan  the  cooked  egg,  letting  the 
liquid  portion  follow  the  knife.  The  moment  it  is  sufficiently 
cooked,  which  will  be  in  forty  to  fifty  seconds,  slip  the  knife 
under  the  left  edge  and  fold  the  omelet  over  rapidly,  gently, 
and  neatly  to  the  side  of  the  pan  opposite  the  handle.  Have 
ready  a  warm  oval  plate,  reverse  it  on  the  pan,  turn  pan  and 
plate  over  quickly  together,  and  the  omelet  will  rest  on  the 
plate. 


TOMATO  OMELET, 

1\  /TAKE  the  omelet  according  to  directions  on  the  preceding 
•*-"-**  page.  Just  before  pouring  it  into  the  pan,  add  very 
solid  pieces  of  tomato,  cut  in  small  dice,  over  which  a  little 
onion  has  been  grated.  Season  with  a  little  cayenne. 


66 


CURRIED  EGGS. 

T)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish ;  mince 
two  small  onions  very  fine,  and  cook  until  they  begin  to 
brown ;  stir  in  two  dessert-spoonfuls  of  curry  powder,  mix  well, 
arid  add  two  tablespoonfuls  of  flour,  stirring  quickly  all  the 
time ;  then  add  half  a  pint  of  veal  or  chicken  stock,  or  the 
same  quantity  of  boiling  water,  in  which  a  tablespoonful  of 
fluid  beef  has  been  disolved.  When  the  mixture  has  simmered 
gently  for  about  ten  minutes,  add  two  tablespoonfuls  of  cream 
and  six  hard-boiled  eggs,  cut  in  slices.  When  well  heated 
through,  serve. 


FRICASSEED  EGGS. 

T)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
melted,  add  a  tablespoonful  of  flour,  stirring  constantly,  a 
sprig  of  parsley,  cut  fine,  five  or  six  minced  mushrooms,  half  a 
pint  of  white  stock,  veal  or  chicken,  or  the  same  quantity  of 
cream,  in  which  a  dessert-spoonful  of  fluid  beef  has  been  dis- 
solved. Simmer  about  five  minutes,  and  add  six  hard-boiled 
eggs,  cut  in  thick  slices ;  boil  up  once,  and  serve  hot. 


63 


EGGS  A  L'ESPAGNOLE, 

T)UT  in  the  chafing-dish  a  tablespoonful  of  the  best  olive  oil, 
in  which  cook  a  clove  of  garlic,  chopped  very  fine ;  add 
three  sliced  tomatoes,  half  a  dozen  sliced  mushrooms,  two  or 
three  slices  of  smoked  beef  tongue,  minced  fine.  When  very 
hot,  add  three  or  four  eggs,  beaten  slightly,  stirring  rapidly  all 
the  time.  As  soon  as  the  eggs  are  set  it  is  ready  to  serve. 


HAM  AND  EGGS. 

~P)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
melted,  add  half  a  pound  of  lean,  boiled  ham,  cut  in 
small  dice,  a  little  pepper,  a  tablespoonful  of  chopped  chives  or 
onions,  add  six, .  eight  or  ten  eggs.  Stir  constantly  until  the 
eggs  are  cooked. — CATERER. 


•   EGGS  A  LA  MAITRE  D'HOTEL. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
hot,  stir  in  three  or  four  onions,  cut  very  fine,  and  cook 
until  a  light  brown.  Add  a  tablespoonful  of  flour,  stirring  con- 
stantly, a  small  cupful  of  cream  or  milk,  a  little  finely  chopped 
parsley,  pepper  and  salt.  Add  six  hard-boiled  eggs,  cut  in 
quarters.  When  hot,  serve. 


SCRAMBLED  EGGS, 

T)UT    a   tablespoonful   of   butter  in   the   chafing-dish,  pepper  and 
salt ;    when    hot,    add    a   gill    of   cream    and    six    eggs.       Stir 
constantly    for     two    or    three    minutes.       Serve    immediately    on 
hot    toast. 


WELSH  RAREBIT. 

T)UT  a  tablespoonful  of  butter  in  the  chafing-dish ;  when 
nearly  melted,  add  a  pound  and  a  half  of  fresh  cheese, 
cut  in  small  dice,  a  teaspoonful  of  dry  mustard,  a  little  cay- 
enne; stir  all  the  time;  add  a  small  amount  of  beer  to  pre- 
vent burning.  Keep  adding  beer,  about  half  a  pint  in  all. 
Serve  hot  on  toast. 


73 


CHEESE  FONDU. 

T)UT  a  tablespoonful  of  butter  in  the  chafing-dish;  when 
melted,  add  a  cup  of  fresh  milk  and  a  cup  of  fine  bread 
crumbs,  two  cups  of  grated  cheese,  a  salt-spoonful  of  dry 
mustard,  a  little  cayenne.  Stir  constantly,  and  add,  just  before 
serving,  two  eggs,  beaten  light. 


74 


WARREN'S  PRUNE  TOAST.          ;    . 

the  crust  from  rather  a  thick  slice  of  Vienna  bread;  put 
^  in  the  chafing-dish  two  tablespoonfuls  of  butter,  and,  when 
very  hot,  brown  the  bread  on  both  sides.  Pour  over  this  half 
a  pound  of  Warren's  Prunes,  which  have  been  previously  boiled 
long  enough  to  enable  you  to  remove  the  pits.  Sweeten  to 
taste.  Add  a  glass  of  sherry,  and  Serve  with  cream. 


75 


WHEATENA  FOR  BREAKFAST. 

T)OUR,  very  slowly,  one  measure  of  Health  Food  Company's 
Wheatena  into  six  measures  of  slightly  salted,  actively 
boiling  water.  Boil  one  minute ;  serve  with  cream  and  sugar. 
If  to  be  served  cold,  use  seven  measures  of  water  instead  of 
six,  and  pour  the  mush  into  moistened  moulds.  Turn  out 
when  cold.  It  can  also  be  cut  in  slices  and  fried  in  butter 
in  the  chafing-dish.  I  cannot  praise  too  highly  this  delicious 
cereal. 


CEREALINE  FLAKES. 

Made  from  Selected  White  Corn.     Superior  to  all  other  cereal  preparations  for  making  muffins,  griddle 

cakes,  delicious  pastry,  etc.  Send  for  Cook  Book. 

% 

-LIBBY,  MCNEILL   &  LIBBY'S 

WHOLE  OX  TONGUES,  IN  CANS. 

Better  than  Tongues  prepared  at  home,  because  more  carefully  cured  and  more  evenly  cooked,  and  free 
from  waste.  These  Tongues  are  always  ready  for  luncheons  and  emergencies,  thus  avoiding  care 
and  trouble.  Send  for  Cook  Book. 

WARREN'S  CALIFORNIA  PRUNES. 

Different  from  all  other  Prunes,  foreign  and  domestic.  Cured  by  a  special  process,  which  retains  all 
the  rich,  original  fruity  flavor  of  the  Prune.  They  are  adapted  both  for  cooking  and  eating  from 
the  hand,  and  are  as  economical  as  they  are  delicious.  Send  for  Cook  Book. 


H.  M.  ANTHONY, 

(SOLE  AGENT) 

1OO  &•  1O2  READE  STREET,  NEW  YORK. 


KITCHEN  FURNISHING. 


AGATE  WARE, 


F0REIGN  &  DOMESTIC 

COOKING  UTENSILS, 
COPPER  AND  TIN  MOLDS,  \  EDDY'S  REFRIGERATORS, 


601  &  603  SIXTH  AVENUE.  -   -   -   1338  &  1340  BROADWAY, 


A    COMPLETE 

^  CHAFING 


CONSISTING  OF  AN 

AGATE    CHAFING     DISH, 

OVAL    TRAY, 
"  SOUP    BOWK 

"-  STRAINER, 

"  SOUP    PLATE, 

MEASURING    CUP. 

Packed,  in  neat  Wooden  Box,  $S.OO  pep  set. 


Can  be  obtained  from  any  first-class  dealer  in  Hardware, 
Crockery,  and  House  Furnishing  Goods,  or  from  the 

New  York  Exchange,  329  Fifth  Avenue. 


FITCHBURG    PUBLIC    LIBRARY. 


This  book  is  due  on  the  last  date  stamped  below 
If  kept  overtime  a  fine  of  two  cents  a  day  will  be 
charged. 

Hours :    From  9  a.  m.  to  9  p.  m.  daily,  except  Sundays 
and  Holidays. 


MR  3103 


AJU 


03 


